Sugars

[Guest guest]

<<I have a question about sugars since it was brought up earlier.

How important is it to watch how many sugars are in something. 1

cup of 1 cup ff milk has about 13 and 1 cup of ff plain yogurt has

about 10 and 1/2 cup of fruit canned in 100% juice has 15 sugars.

Are these sugars considered ok since they are in approved foods?>>

Altho there is a difference between natural occurring sugars (like

fruit) and added sugars (like in cereals, icecream, donuts etc)I

think watching sugar content in foods is important because basically

sugar that is not used (calories)is stored as fat, and is also a

direct fatloss inhibitor (all that insulin spiking going on)if eaten

by itself (without a protien). Did you know that 4 grams of sugar

equals 1 teaspoon? And that Americans eat some insane amount like

128 POUNDS of sugar a year!? Think about that when you note how many

grams in something. Here is an article about sugars in foods - how

they are hidden under other names - and what alternatives you may

have: http://www.geocities.com/jgrrl2/sugar.html

<<joni>>

*Lift well, Eat less, Walk fast, Live long*

[Guest guest]

They're all different. Milk and yogurt sugars, provided there is no

added sugar to the yogurt, are lactose and pretty benign. Very low

glycemic. So, you don't need to worry as much about those. The

quality of the food far outweighs the sugar. Fruit canned in juice is

another story. Any canned fruit should be completely rinsed of all

juices, syrups, or whatever it is canned in. Then all you're

basically dealing with is the fruit except what might have seeped in.

Any added sugars to anything should be avoided like the plague except

for postworkout consumption. White bread and rice are just like

simple sugar and also should be avoided. The debate over impact carbs

boils down to the sugar content. The " impact " of course comes from

the sugar. The other carbs can be counted if you wish, and they do

contain calories, but they don't behave like sugars do and have no

effect on insulin uptake which is the body's fat storage hormone.

Personally, I ignore all carbs in those bars except the impact ones

but I do consider the total calories in the bar. Hope this helps.

Stasia

> <<I have a question about sugars since it was brought up earlier.

> How important is it to watch how many sugars are in something. 1

> cup of 1 cup ff milk has about 13 and 1 cup of ff plain yogurt has

> about 10 and 1/2 cup of fruit canned in 100% juice has 15 sugars.

> Are these sugars considered ok since they are in approved foods?>>

>

> Altho there is a difference between natural occurring sugars (like

> fruit) and added sugars (like in cereals, icecream, donuts etc)I

> think watching sugar content in foods is important because

basically

> sugar that is not used (calories)is stored as fat, and is also a

> direct fatloss inhibitor (all that insulin spiking going on)if

eaten

> by itself (without a protien). Did you know that 4 grams of sugar

> equals 1 teaspoon? And that Americans eat some insane amount like

> 128 POUNDS of sugar a year!? Think about that when you note how

many

> grams in something. Here is an article about sugars in foods - how

> they are hidden under other names - and what alternatives you may

> have: http://www.geocities.com/jgrrl2/sugar.html

>

>

> <<joni>>

> *Lift well, Eat less, Walk fast, Live long*

[Guest guest]

Dear Chonette,

Thanks for responding to my post.

Your diet sounds very much like mine. I, too, prefer honey. I've baked with Splendra. Is this product available in UK? My grandfather was diabetic. It seems the daibetes is all around me, on my mothe's side.

I'm wondering if Demerara is available in the US? Of course, I can no longer bake and I miss this activity terribly.

I hope all is going well for you.

All My Best,

sugars

, nice to hear from you, I do not know much about the scientific side of the different types of sugars, but I prefer the taste of natural sugars and of the little amount I take only when I bake or make puddings, I always use Demerara natural sugar, I have even used it for meringues and they taste delicious.

Often I also use honey instead of sugar. My father was diabetic so I have always eaten very little sugar on my diet and as like fruit I think that is plenty for me.

best regards

Chonette

[Guest guest]

maltocextrin is not natural it is made from geneticly modified corn.stevia is

good for you (i dont think for kefir)but when sold in stores its first

ingrediant is usualy maltodextrin.i use sun crystals pure cane sugar stevia

50/50.stevia contains no sugar.your best bet is to google it youtube has some

videos on sugars and kefir too. look for pure sugar cane,pure

stevia,unpasturized honey(local farmers market)these are the only natural sugars

i know of.i am looking for a good cheap souce of raw sugar now.maybe bulk health

stores.molasses/brown sugar might work too.

BILL

>

> What kinds of sugars r ok 4 water kefir. I'd like 2 try diff kinds so could

someone please tell me if any type will not work? Also wondering why they say

honey is not ok for babies and would that include powdered or cooked honey? I

have a product in a bag labeled as 'honey powder', ingr: honey, maltodextrin.

How do I know if a sugar is a natural food or a synthetic chemical? Can a

supersweet natutal product like stevia not actually contain enuf sugar to

support fermentation and bacterial culturing? Thanks,

> eco

> Sent on the Sprint® Now Network from my BlackBerry®

>

[Guest guest]

Unheated/unpasturised honey is not considered safe for infants under the age of

one as it may contain a rare bacteria called clostridium botulinum which causes

the serious disease botulism.However it your bag of honey powder would be safe

as it would be heavily processed, in the UK you can't really buy raw honey

without going through specialist health web sites. I am not sure that honey on

it's own contains enough sucrose that the grains need to survive if you were to

use it everyday. I don't think any special flavour ends up in water Kefir if you

ferment it with honey anyway.

So the sugar you use must contain sucrose, so no artificial sugars or sweetener

will be suitable.You can use ordinary cane sugar, brown sugar, muscavado sugar,

demerara sugar. I have found my grains multiply really fast if I add black strap

molasses to the ordinary sugar(too fast for my usage). I have settled on

Rapudura - a non processed raw cane sugar as it contains all the original

minerals of the original sugar in an unaltered form - but this is more expensive

than normal sugar.

A question for others out there.. does anyone know if the nutrients in sugar in

water kefir increase or change on fermentation?

Yvette

> >

> > What kinds of sugars r ok 4 water kefir. I'd like 2 try diff kinds so could

someone please tell me if any type will not work? Also wondering why they say

honey is not ok for babies and would that include powdered or cooked honey? I

have a product in a bag labeled as 'honey powder', ingr: honey, maltodextrin.

How do I know if a sugar is a natural food or a synthetic chemical? Can a

supersweet natutal product like stevia not actually contain enuf sugar to

support fermentation and bacterial culturing? Thanks,

> > eco

> > Sent on the Sprint® Now Network from my BlackBerry®

> >

>

[Guest guest]

Has anyone used Palm Sugar in water kefir? Since the Kefir eats most, or all of

the sugar, it may not be worth the cost - but I'm curious.

Ev - the total noob.

>

> maltocextrin is not natural it is made from geneticly modified corn.

[Guest guest]

Very interesting, thanks for that. I had seen this Lo Han Guo somewhere but not understood what it was for

hmmmmm

Mandi x

In a message dated 14/09/2010 20:37:03 GMT Daylight Time, melthomsett@... writes:

Hi Mandi - it wasnt stevia I was thinking of, it was agave that should be avoided - cant remember where I saw this but I copied and pasted it to check if it was right and never got round to it - Agave is 90% fructose. Which means the liver will stop what ever detoxing it is doing to process it. Agave should be avoided. Pure natural sweeteners that are primarily monosaccharides should be used. Raw Honey is a perfect whole food with 55% glucose and 45% Fructose, enzymes, and minerals. Stevia (as long as chemical solvents aren't used to make extracts) is fantastic as it triggers production of epithelial growth factor (which heals the lining of the GI), Lo Han Guo is a sweetener from Asia that isn't a sugar and believed to be antioxidant. Maple Syrup should be untreated and used in moderation but is a much better alternative to sugar. Raw Coconut/Palm sugar is low GI but has sucrose (in much lower amounts than sugar) over fructose so it isn't hard on the liver and has tons of aminoes, enzymes, and minerals. Xylitol is good in limited quantities, but beware of the extraction methods. Yacon is a good natural sweetener also, but also has issues with fructose, so should be u sed moderately. We mostly use Coconut palm sugar and stevia, and lesser Lo Han.

[Guest guest]

Interesting re the Stevia though - may mean even better results from Trienza

chewables if there is extra GI fix thrown in!!

>

> Very interesting, thanks for that. I had seen this Lo Han Guo somewhere but

> not understood what it was for

> hmmmmm

>

> Mandi x

>

>

> In a message dated 14/09/2010 20:37:03 GMT Daylight Time,

> melthomsett@... writes:

>

>

>

>

> Hi Mandi - it wasnt stevia I was thinking of, it was agave that should be

> avoided - cant remember where I saw this but I copied and pasted it to check

> if it was right and never got round to it -

>

> Agave is 90% fructose. Which means the liver will stop what ever detoxing

> it is doing to process it. Agave should be avoided. Pure natural sweeteners

> that are primarily monosaccharides should be used. Raw Honey is a perfect

> whole food with 55% glucose and 45% Fructose, enzymes, and minerals. Stevia

> (as long as chemical solvents aren't used to make extracts) is fantastic

> as it triggers production of epithelial growth factor (which heals the

> lining of the GI), Lo Han Guo is a sweetener from Asia that isn't a sugar and

> believed to be antioxidant. Maple Syrup should be untreated and used in

> moderation but is a much better alternative to sugar. Raw Coconut/Palm sugar

is

> low GI but has sucrose (in much lower amounts than sugar) over fructose so

> it isn't hard on the liver and has tons of aminoes, enzymes, and minerals.

> Xylitol is good in limited quantities, but beware of the extraction

> methods. Yacon is a good natural sweetener also, but also has issues with

> fructose, so should be u sed moderately. We mostly use Coconut palm sugar and

> stevia, and lesser Lo Han.

>

[Guest guest]

Since 2002 an artificial sweetener called neotame has been approved for use in

food and drink products around the world, although so far its use appears to be

very limited.

Neotame is a chemical derivative of aspartame, and judging by the chemicals used

in its manufacturing, it appears even more toxic than aspartame, although the

proponents of neotame claim that increased toxicity is not a concern, because

less of it is needed to achieve the desired effect.

Neotame is bad science brought to you by the Monsanto Company.

http://articles.mercola.com/sites/articles/archive/2011/02/08/neotame-receives-f\

da-approval-but-is-not-widely-used-yet.aspx

God Bless !!

dragonflymcs

Mayleen